I really enjoy Stuffed Peppers, but no one else in my house really likes them. I think it’s the texture of the peppers after they are cooked that is the problem. So, at today’s Market on the Move produce event, we got red bell peppers and cherry tomatoes. Since the “Unstuffed” Cabbage Rolls went over well a while back, I decided that the same could be done for Stuffed Peppers, with a few modifications. We all really enjoyed this, and I know I will make it again. It really came together quickly too, which makes it nice for nights you don’t have a lot of time. I don’t normally have cheese on my Stuffed Peppers, but it was a nice addition to this version tonight.

In a large skillet, brown the ground beef. Add onions and bell pepper, and cook until they have softened. Stir in diced tomatoes, Worcestershire sauce, basil, oregano, salt, and ground black pepper. Turn heat to medium-low, and simmer for 10 minutes. Stir in rice and tomato sauce, and continue to cook a few more minutes. Turn off heat, and sprinkle cheese over the mixture in the skillet.